Head Chef – 3-Rosette Fine Dining Leader

Eden Hotel Collection; Chaddesley Corbett; On-site; GBP 60,000 - 76,000; Full time

Benefits offered by this job

Salary, bonus & service charge

31–33 days leave

Tips / service charge distribution

Discounts & perks at 800+ retailers

Job summary

Brockencote Hall Hotel, part of Eden Hotel Collection, is seeking a Head Chef to lead Malvern Restaurant, the 3 AA Rosette dining experience, following investment and countryside inspiration.

You will own day-to-day kitchen operations, manage a brigade, and deliver modern British cuisine using seasonal, locally sourced produce from our own garden and apiary while nurturing talent and building a positive kitchen culture.

Qualifications

• Proven experience at 3 AA Rosette level in luxury hotel, fine dining, or equivalent.
• Head Chef role or Senior Sous Chef ready to progress to lead a team.
• Passion for modern British food, seasonality, provenance, and ethical sourcing.
• Strong operational and commercial awareness: manage costs, labour, stock, and kitchen outcomes.
• Experience delivering food across restaurant dining, weddings, and events.

Responsibilities

• Lead culinary direction of Malvern Restaurant and own day-to-day kitchen operations.
• Plan, organise, and supervise the kitchen to ensure consistent, high-quality service.
• Develop and nurture talent, building a positive kitchen culture rooted in teamwork and pride.
• Collaborate with hotel leadership to create memorable guest experiences across dining and events.

Skills

3 AA Rosette level

Head Chef experience

Modern British cuisine

Operational awareness

Commercial awareness

Leadership & coaching

Weddings & events experience

Collaborative leadership

Job description

Brockencote Hall Hotel, part of Eden Hotel Collection, is seeking a Head Chef to lead Malvern Restaurant, the 3 AA Rosette dining experience, following investment and countryside inspiration.

You will own day-to-day kitchen operations, manage a brigade, and deliver modern British cuisine using seasonal, locally sourced produce from our own garden and apiary while nurturing talent and building a positive kitchen culture.